268 The Philippine Journal of Science leie 



in the manner described above, gave a strong jelly when treated 

 with 300 grams of water and then boiled and cooled. This jelly 

 had a higher melting point than true gelatin, thus resembling 

 the gelose prepared by Payen ^ from Gelideum corneum. An- 

 other jelly having a dilution of 1 : 300 gave a firm jelly, having 

 almost the consistency of ordinary gelatin as prepared for the 

 table. This preparation melts in the mouth. However, it would 

 seem that the ratio of 1 : 275 more nearly approximates the 

 proper ratio for a jelly from gulaman dagat to be used as a food. 



Gulaman dagat differs chemically from gelatin in that it is 

 not an albuminoid. Gelatin contains approximately 17.9 per 

 cent nitrogen, while gulaman dagat shows less than 1 per cent. 

 It is equally low in all nutritive substances. 



Analysis of the dry, prepared substance shows the following 

 composition as compared with Japanese gulaman. 



Table I. — Analysis of gulaman. 



Philippine. 



Japanese. 



Moisture 



Ether extract 



Protein (NX 6.25) 



Hydrolizable carbohydrate expressed as starch- 

 Ash .... - 



Per cent. 



16.00 

 1.20 

 4.20 



35.39 

 4.00 



Per cent. 



19.60 



1.08 



4.23 



29.65 



2.90 



Analysis of a firm jelly prepared in the laboratory showed 

 the following : 



Table II. — Analysis of jelly from gulaman dagat. 



Per cent. 



Moisture 99.37 



Ether extract 0.10 



Protein 0.10 



Ash 0.04 



Starch none 



Carbohydrate by difference 0.39 



100.00 



Many seaweeds after boiling yield a gelatinous extract which 

 sets to a jelly. Table III shows the composition of various 

 British algse compared with that of gulaman dagat and the 

 Japanese gulaman. Some of these are used as food and medicine. 



' Allen's Commercial Organic Analysis. P. Blakiston's Son & Co., Phil- 

 adelphia (1914), 8, 622. 



